Gluten, Dairy & Nut-Free Chocolate Cake

December 6, 2017

‘What is *actually IN this cake?’, I hear you cry…I get it, I really do, but believe me, a heck of a lot of deliciousness resides in it, as it goes and it will hopefully please everyone, promise! I made it with the epic Magimix 4200XL Food Processor (which you can win at the bottom of this post)!

With my eldest child so and I both intolerant to eggs and me gluten, too as well as certain nuts, this cake is my go-to. What’s more, I even prefer the taste to standard chocolate cake so please don’t worry you might feel you’re missing out-by actually missing out certain ingredients. You won’t be. This vegan, gluten and nut-free chocolate cake will honestly wow your friends and family!

Ingredients:

1 1/2cupsgluten free flour (we like Doves Farm)

1cup sugar

1/2cup dairy free cocoa powder

1teaspoonbaking soda

1/2teaspoonsalt

1/3cup vegetable/ melted coconut oil

2 teaspoonvanilla extract

1 teaspoon of cinammon

1cupcold water

squeeze of lemon

1/2 cup (dairy free) chocolate chips/ pomegranate seeds

chocolate chips/pomegranate seeds for decoration

Vegan icing:

1 cup (dairy free) chocolate chips

1/4 cup dairy-free milk of choice (we like oat milk)

1/4 cup coconut oil or dairy-free unsalted butter

1 teaspoon vanilla extract

1 teaspoon cinnamon

Method:

Preheat your oven to 350 degrees. Sift the flour into a large mixing bowl. Add the oil, vanilla, cinnamon, lemon, water and chocolate chips and whizz in the Magimix food processor. Once fully mixed, pour into a cake dish (8 inches) and bake for half an hour. Check its cooked through by placing a skewer into the middle. If it comes out clean, it’s ready. If you want to make a larger cake, bake two to top on one another and double the icing, spreading a layer in the centre to stick each cake together!

To make the icing, melt the icing ingredients today on a low heat and stir. Refrigerate for 20 minutes then spread onto the the cake with a spatula. Decorate as you wish. We made two cakes, with chocolate chips and then with pomegranates too.

Frustratingly, we used up all the dairy free chocolate chips inside the cake so decorated with dairy chocolate chips (we don’t avoid dairy as a family) but do decorate yours without if that’s your preference. The cake recipe is fully dairy, gluten and nut far bar the topping.

OMG the cake looks amazing. I am on a strict keto diet of three shakes a day and have lost a stone since the new year as well as given up smoking. Just the picture of that yummy cake was close to breaking me, but I will be good….I will be good lol. x

I’m lactose and gluten intolerant so I understand what it’s like, Vicki! I’ve saved this recipe for when I get home. It looks YUMMY!!
(I do have a UK address I use for competitions and deliveries by the way)
Suzy xx

This would be my go to gadget in the kitchen, it would take the strain out of blending for making cakes and biscuits, I am heavy handed with pastry but this would be the solution! I’d also use it to prep for soups, something I want to introduce to the family more so that we have more vitaminss and of course use up not waste

About me

I’m Vicki, a blogger, vlogger, filmmaker, author and mum of two. I received an MA with distinction in Screen Drama and Direction from Goldsmiths, University of London aged 22 and worked as a TV and Film Director before setting up this blog during maternity leave in November 2010.

I sometimes pop up on TV and my debut book Mumboss is out in the UK on May the 3rd 2018. You can pre-order it HERE.